A while ago, we got an exclusive invite to the grand opening of Toronto’s best underground restaurant, Ryu Kushi. We walked in with unknown expectations and left with pleasantly filled bellies! The atmosphere at Ryu Kushi is light, intimate and highly entertaining. Chef Andrew connects with his guests and makes sure that each plate is served to perfection.
Ryu Kushi uses a prized Mannen Tare (10,000 year old teriyaki sauce) or what they like to call Old School Tare. This sauce is not actually 10,000 years old but a creation born from the many skewers that have been dunked into the sauce. With each dip, the complexity and flavour is slowly built and never depleted. The overall flavour profile is deep, rich and incredibly smoky — perfect for yakitori!
Kawahagi (Dried Filefish)
Crispy Chicken Skin
EP Maki (eggplant wrapped in thinly sliced pork)
Momo (chicken thigh)
Thick Cut Pork Belly
Beef Tsukune (meatball)
Chicken Tsukune (meatball)
Teba (chicken wings)
Peking Duck Breast
Angus Short Rib
Matcha Chestnut Dorayaki
Every plate was delicious and it was hard for me to choose favourites but the Kawahagi (dried filefish) definitely tops my list! Since coming back from Japan, I have yet to find a restaurant that can make this particular dish to my liking. The Kawahagi at Ryu Kushi had the perfect balance of chewiness and flavour — it brought back many fond memories of Japan. Other notable dishes include the EP Maki (egg plant wrapped in thinly sliced pork), Chicken Tsukune, Teba, Peking Duck Breast and Angus Short Rib.
This restaurant takes referrals only, so make sure to mention Dinosaurus Rex to book your exclusive VIP meal at firstname.lastname@example.org .